Stir Fried Grains With Shrimp And Eggs Recipes

SHRIMP STIR FRY WITH EGG NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1 to 2 minutes; drain.
• Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
• Serve shrimp and vegetables over noodles.

SHRIMP AND EGG FRIED RICE

Steps:

• If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
• Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
• Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
• When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
• Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

STIR-FRIED GRAINS WITH SHRIMP AND EGGS

Steps:

• Combine shallots, star anise, if using, chile de árbol, and 3 tablespoons vegetable oil in a large wok or skillet and cook over medium-high heat, stirring often, until shallots are golden, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; discard star anise and red chile. Season shallots with salt.
• Increase heat to high; cook shrimp, garlic, and ginger in wok, tossing, until shrimp are cooked through, about 3 minutes. Transfer to another plate.
• Heat 1 tablespoon vegetable oil in wok; add grains, pressing evenly against bottom and sides of wok. Cook until grains crackle, about 1 minute; toss and press against pan again. Cook until lightly toasted, about 4 minutes. Add shrimp, soy sauce, vinegar, and sesame oil. Cook, tossing, until liquid is absorbed, about 1 minute.
• Heat remaining 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Fry eggs until whites are set but yolks are still runny, about 3 minutes. Top grains with eggs, crispy shallots, red chile, and herbs.

SHRIMP STIR-FRY WITH FRIED EGG AND FLAVORED VINEGAR

Steps:

• Soak the egg noodles in hot water for 5 minutes, drain, and then set them aside.
• For the vinegar: Put the white wine vinegar, sugar, and chile oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving.
• For the egg: In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside.
• For the stir-fry: In a small bowl, stir the oyster sauce and water together, and set aside.
• Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss.
• Remove the wok from the heat, and add the spinach, and toss. Divide the stir-fry among 4 warmed serving bowls, and layer 1 fried egg over each portion.
• Spoon the flavored vinegar and chives over the fried egg.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP

Steps:

• Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
• In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
• Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
• Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
• Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
• Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.